Description
This Easy Apple Cinnamon Oatmeal is a warm, comforting breakfast featuring tender, spiced apples cooked in vegan butter and maple syrup, layered atop creamy rolled oats simmered with almond milk and cinnamon. Naturally sweetened and topped with crunchy nuts, this wholesome dish is perfect for a nourishing start to your day.
Ingredients
Scale
Apples
- 1 apple, diced small
- 1/2 tablespoon vegan butter
- 2 tablespoons maple syrup
- 1/4 teaspoon cinnamon or pumpkin pie spice
- Pinch of salt
- 1/2 teaspoon lemon juice
- 1/4 teaspoon vanilla extract
Oatmeal
- 1 cup unsweetened almond milk
- 1 1/4 cups water
- 1 cup rolled oats
- 1/2 teaspoon cinnamon or pumpkin pie spice
- Big pinch of salt
- Splash of maple syrup
- Chopped walnuts or pecans, for serving
Instructions
- Cook the Apples: In a small pan over medium heat, melt the vegan butter. Add the diced apples and cook for a couple of minutes to soften slightly. Stir in maple syrup, cinnamon or pumpkin pie spice, and a pinch of salt. Continue cooking the apples for 6-8 minutes, until the liquid evaporates and the apples become tender and flavorful. Remove from heat and stir in lemon juice and vanilla extract to brighten the flavors.
- Prepare the Oatmeal: In a small pot, combine water and unsweetened almond milk and bring to a boil. Add rolled oats, cinnamon or pumpkin pie spice, a big pinch of salt, and a splash of maple syrup. Stir well, reduce heat to low, cover with a tilted lid, and simmer for about 8 minutes until the oatmeal becomes tender and thickened.
- Assemble and Serve: Transfer the cooked oatmeal to a serving bowl and top with the warm spiced apples. Add chopped walnuts or pecans as a crunchy garnish. Serve immediately and enjoy this hearty, flavorful breakfast.
Notes
- Use any variety of apple you prefer; tart apples like Granny Smith balance the sweetness well.
- Adjust maple syrup quantity to taste for desired sweetness.
- For a creamier oatmeal, use oat milk or dairy milk instead of almond milk.
- Chopped nuts add texture but can be omitted or replaced with seeds for nut-free versions.
- To make this recipe vegan, ensure your butter substitute is plant-based.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 300 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
